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Gnocchi with Dilly-Fried Cabbage & Apple Arugula Salad
2 or 4 Serving Dinner

Gnocchi

with Dilly-Fried Cabbage & Apple Arugula Salad

Tags: Soy-Free Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
670
FAT
27g
CARBOHYDRATES
92g
PROTEIN
15g


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INGREDIENTS

  1. 3 tbsp vegan butter
  2. 1 onion, peeled and thinly sliced
  3. 4 oz green cabbage
  4. 1 tsp smoked paprika
  5. 10 oz fresh gnocchi
  6. ½ oz fresh dill, fronds picked and chopped (divided)
  7. 1 lemon, juiced (divided)
  8. ¼ cup vegan sour cream
  9. 1 apple, thinly sliced
  10. 2 oz baby arugula
  11. 2 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew, coconut), wheat
Tools: Large nonstick skillet, Large pot
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
670
FAT
27g
CARBOHYDRATES
92g
PROTEIN
15g


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INSTRUCTIONS

1
Sauté the cabbage and onions

Bring a large pot of salted water to a boil for the gnocchi. Melt butter in a large nonstick skillet over medium-high heat. Add onion and cabbage and cook, stirring occasionally, until browned and softened, 6 to 8 minutes. Add paprika and 1 tsp salt, stir, and reduce heat to low. TIP: For the 4-serving meal, use a large saucepan instead of a skillet.

2
Cook the gnocchi

Add gnocchi to boiling water and cook until they float to the surface, 3 to 4 minutes. Drain and add boiled gnocchi to the skillet with cabbage. Cook, stirring occasionally, until gnocchi is browned in places, 4 to 6 minutes. Add just half the dill and a pinch of pepper to the gnocchi. Taste and add salt and pepper as needed.

3
Make the dill sour cream

Add remaining dill, just half the lemon juice, sour cream, and a pinch of salt to a small bowl and stir the dill sour cream.

4
Make the salad and serve

Add apple, baby arugula, remaining lemon juice, 2 tsp olive oil, and a pinch of salt and pepper to a small bowl and toss. Divide the gnocchi with dilly-fried cabbage between plates and top with dill sour cream. Serve with apple arugula salad. Dig in!

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